We are the most reliable supplier of high-quality buffalo milk derivatives for the industry.
Buffalo milk derivatives are the key ingredients to making fresh buffalo mozzarella & cheese, ice-cream, yogurt, chocolate, caramel candies, and used in recipes for a variety of premium baked goods with the unique taste and texture that only the buffalo milk can provide.
We are the most reliable supplier of high-quality buffalo milk derivatives for the industry.
Buffalo milk derivatives are the key ingredients to making fresh buffalo mozzarella & cheese, ice-cream, yogurt, chocolate, caramel candies, and used in recipes for a variety of premium baked goods with the unique taste and texture that only the buffalo milk can provide.
We have an extensive experience in the food industry and have built our expertise and love for buffalo milk through the years of partnerships with experts in the field: from farming to dairies to machinery manufacturers and producers.
Our Products come from a careful selection of raw materials working with selected buffalo farmers, best producers and expert in the diary field: powdered milk, cream, condensed milk and frozen curd all produced using natural ingredients and high standards production protocols to ensure the best results for the final products.
To guarantee the quality of our Products, we manage the entire process end-to-end from the farm and milk selection to production, supervision, and the entire cross-border logistics chain until our buffalo products reach our industry partners and finally to the consumer table in its best taste. Our Products have a long shelf-life that minimizes stocking at the maker’s facility and maximizes the quality of the end products.
FARMER
Milk derivatives production
COLD-CHAIN LOGISTICS
Processing industry
CONSUMER TABLE
Buffalo mozzarella is a dairy product made with whole buffalo milk and its origins date back to ancient Italian times. Manuscripts and documents dating back to the 1300s are proof of this. The ancient tradition tells that the monks of the monastery San Lorenzo di Capua offered traveling pilgrims a cheese called “mozza” or “provatura”. A fresh cheese whose characteristic was that it was made from buffalo milk. Most likely the term mozza derives from the act of cutting off the stretched curd with the index finger and thumb.
From then on, a thriving dairy business began from buffalo milk. Fresh cheeses such as mozzarella were destined for the markets of production areas such as Capua, Aversa, and the markets of Salerno. Buffalo mozzarella must be eaten within a few days of its production. For this reason, they did not travel great distances, and at most, they are sold in the food markets of the areas adjacent to the production areas.